Korma Fish with Bok Choy Salad

Steps

1. Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
2. Pat fish dry and remove any remaining scales or bones. Cut into 4cm pieces and season. Remove woody ends from broccolini and cut in half lengthways.
3. Add korma sauce and water to a large fry pan and bring to a simmer. Turn heat to medium. Add fish and poach for 1 minute. Add broccolini/broccoli and poach for a further 4 minutes until fish is just cooked through and broccolini/broccoli is tender. Season to taste.
4. While fish cooks, thinly slice bok choy and toss in a medium bowl with remaining bok choy salad ingredients. Toss to combine. Cut remaining lemon into wedges.
5. To serve, spoon ¾ cup cooked rice into bowls and top with korma fish and bok choy salad. Serve a lemon wedge on the side.